Big Breakfast Recipe

If using home fries: wash and peel the potato (optional), cut into 1/2-inch cubes. Dice the onion and bell pepper. If using grits, measure grits and liquid.

Take eggs and dairy out of the fridge briefly so they are not ice-cold; preheat a large skillet/griddle to medium heat (about 350°F / medium).

Cook potatoes

Heat a 10-inch skillet over medium-high heat with 1 tablespoon olive oil. Add diced potatoes in a single layer. Let brown undisturbed for 3–4 minutes, then stir. Add diced onion and bell pepper, reduce heat to medium, season with 1/2 tsp salt, 1/2 tsp paprika, and 1/4 tsp black pepper. Cook, stirring occasionally, until potatoes are tender and crisp on edges, about 10–12 minutes total. Keep warm while you finish other components.

Make grits

Bring 1.5 cups water or milk and 1/4 tsp salt to a gentle boil in a small saucepan. Gradually whisk in 1/2 cup quick-cooking grits. Reduce heat to low and cook, stirring frequently, until thickened (about 3–5 minutes). Remove from heat, stir in 1 tablespoon butter and 1/4 cup shredded cheddar until melted and smooth. Keep covered and warm.

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook until crisp to your liking, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate and keep warm.

Cook sausage patty

In the same or a separate skillet, add 1 tsp vegetable oil and heat over medium. Cook the sausage patty 3–4 minutes per side, or until internal temperature reaches 160°F and it's nicely browned. Keep warm with bacon.

Make batter

In a bowl whisk together 3/4 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and 1/8 teaspoon salt. In a separate bowl whisk 3/4 cup milk, 1 egg and 1 tablespoon melted butter. Pour wet into dry and stir until just combined; a few small lumps are okay.

Cook pancake

Heat a griddle or nonstick skillet over medium and brush with 1 teaspoon oil or butter. Pour batter (~1/2 cup) onto hot surface to form one pancake (~6–7 inches). Cook until bubbles form on surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep warm.

Cook eggs to order

Use a 8–10 inch nonstick skillet over medium heat. Add 1 tablespoon butter and let melt. For sunny-side or fried: crack eggs into skillet, season with 1/4 tsp salt and 1/8 tsp pepper, cook until whites are set and yolks at desired doneness, basting with hot butter for a minute for slightly firmer yolks. For scrambled: beat the 2 eggs with a pinch of salt and pepper, pour into skillet, let set at edges and gently stir until soft curds form. For over-easy/medium/hard: cook until whites set then flip gently and cook additional 15–60 seconds depending on desired yolk firmness. Remove and keep warm.

Toast 2 slices of bread until golden. Spread butter if desired.

On a plate arrange the cooked eggs (two), pancake, 3 strips bacon and 1 sausage patty. Add a generous scoop of either home fries or cheddar grits based on choice. Place the toast slices alongside. Serve with maple syrup for the pancake and hot sauce or ketchup as desired.

Optional: add one piece of French toast if ordered and place on plate with a dusting of powdered sugar or extra butter; charge extra as noted.